Serves 8
65 min
Carrot and Turnip Casserole
Recipe GLPRb25f423b871feb
A classic French-inspired vegetable casserole featuring tender layers of sweet carrots and mild yellow turnips, finished with a savory butter and herb breadcrumb topping. The warm spices of allspice create a comforting, rustic side dish perfect for family dinners.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound carrots, peeled and sliced into 1/4-inch rounds
2 cups yellow turnip, peeled and cut into 3/4-inch cubes
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1 tablespoon fresh minced parsley or dried parsley flakes
3 tablespoons butter, divided
1/2 cup seasoned Italian bread crumbs
Additional butter for greasing the casserole dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9-by-13-inch casserole dish with butter.
In a large bowl, combine the sliced carrots and cubed turnips. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground allspice. Toss gently to distribute the seasonings evenly throughout the vegetables.
Transfer the seasoned carrot and turnip mixture into the prepared casserole dish, spreading it in an even layer.
In a small bowl, combine the seasoned Italian bread crumbs and minced or dried parsley. Mix well to incorporate the parsley throughout the crumbs.
Sprinkle the breadcrumb mixture evenly over the top of the vegetables. Dot with 3 tablespoons of butter, breaking it into small pieces and distributing them across the breadcrumb topping.
Cover the casserole dish with foil and bake for 35 minutes until the vegetables are nearly tender.
Remove the foil and bake for an additional 10 minutes until the breadcrumb topping is golden brown and the vegetables are fork-tender.
Remove from the oven and let rest for 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.
